Cult Following Tofu Chocolate Mousse

So sometimes I simply crave something sweet, sometimes I like to treat my friends, and other times I desperately need something easy to bring to a potluck. This not-so-delicious sounding mousse is actually AMAZING. It's acquired cult status here in Edmonton, and today I'm giving my secrets away. Enjoy. *veggie, vegan if you want it to be, no wheat, potluck favourite iwhen quadrupled

You need:

about a cup or two of chocolate(y) chips
1 container (12 ounces) room-temperature silken tofu (or any soft tofu)
a splash of some kind of milk if you want

How:

1. Dump the tofu into a food processor or blender and blend until smooth, scraping down the sides once or twice.
2. Melt the chocolate chips in a small saucepan or metal bowl set into another saucepan filled with boiling water (or in a double boiler), stirring until smooth. Add milk if you want it creamier. Pour the melted chocolate into the blender or processor and blend until the mixture is very smooth and creamy. Spoon into individual dessert dishes and chill.

To fancify you can vary the recipe depending on what's in your kitchen. Options include adding vanilla or strong coffee before blending; setting the mousse over crushed cookes; adding whip cream, chocolate or raspberries when it's done; or substituting carob or dark chocolate chips and soy milk if you need a vegan version. I haven't tried it but apparently you can also use this mousse to fill a baked pie shell (or a graham cracker crust) for a delish chocolate mousse pie.